Pumpkin and Pecorino Polenta Gnocchi with Sage and Poppy Seeds
EasyIngredients for 4 portions
- 30 g unsalted melted butter
- 40 g grated pecorino romano cheese
- 2 egg yolks
- 700 ml milk
- Pinch of freshly grated nutmeg
- 140 g semolino
Topping
- 40 g melted butter
- 12 Fresh sage leaves
- 90ml fresh cream
- 40 g grated pecorino romano cheese
Method
Line a 30 x 12 cm shallow baking tin with baking paper, leaving some overhang on each side. Beat together the butter, parmesan and egg yolks and season lightly with salt and pepper. Be careful with the salt since the pecorino cheese is quite salty as well. Set aside.
In a big pot with a heavy bottom heat the milk and season with salt, pepper, and the nutmeg. When the milk is just boiling, pour in the semolina in a steady stream, stirring constantly. Reduce the heat and continue to cook, stirring for a few minutes until all the milk has been absorbed and the mixture pulls away from the side of the pan in one lump. Remove the saucepan from heat and beat in the egg yolk mixture with a wooden spoon until smooth. Spoon quickly into the tin (if you take too long, the mixture will begin to stiffen). Smooth the surface. Set aside to cool completely. Preheat the oven to 180°C and grease a shallow casserole or baking dish. Lift the semolino mixture out of the tin and peel off the baking paper. Cut the semolina into circles, using a 4 cm biscuit cutter dipped in cold water. If you don’t have a cutter, use a the rim of a drinking glass instead. Arrange the circles, slightly overlapping, in the greased casserole dish. To make the topping, melt the butter in a pan with the sage leaves and let it infuse.
Mix together the butter, sage and cream. Pour this over the gnocchi and sprinkle the pecorino on top. Bake for about 25-30 minutes, or until golden. Serve at once.
